Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender but still a little crisp.

Saute mushrooms, onion and garlic in oil until tender. Stir in water chestnuts and seasonings and cook just until heated through. Drain beans and stir into skillet. Sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.

* This also works with frozen green beans, but not as good with canned green beans.